Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 06/10/2024
Score: 98.5
#
Comments
Points
38.
6-202.13; Core; One pest trap was located on top of the conduit box near the freezer and covered bins of flour & sugar were located underneath. CDI: Device voluntarily discarded...Insect control devices shall be installed so that they do not contaminate food or food prep areas.
0.0
44.
4-903.11(A), (B) and (D); Core; The Robot Coupe container was covered and stored as clean while there was water sitting inside...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.
0.5
47.
4-502.11(A) and (C); Core; A badly damaged plastic container was stored as clean on the drying rack. CDI: Container voluntarily discarded...Utensils shall be maintained in good repair or be discarded/replaced.
0.0
47.
4-501.11; Core; A few of the shelves in the walk-in cooler are rusting. The shelf under the steam table is rusted...Equipment and components shall be maintained intact and in good repair/condition. Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification or equivalent).
0.5
49.
4-601.11(B) and (C); Core; Shelves in the walk-in cooler and at the end of the hot line have a light buildup of food/grease debris/residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 01/29/2024
Score: 95
#
Comments
Points
14.
3-203.12; Priority Foundation - Shellstock tags present for fresh clams used in facility, but dates of when last shellstock was sold in each bag were not recorded on shellstock tags...When the last shellstock is removed from case: 1) the date when the last SHELLSTOCK from container is sold or served shall be recorded on tag, 2) tags shall be retained for 90 days from date recorded, AND 3) record keeping system shall keep tags in chronological order according to recorded date on tag...CDI by informing PIC of requirement. Adjust record keeping to meet these requirements.
1.0
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
1.5
28.
7-102.11; Priority Foundation - One wiping cloth bucket was not labeled "sanitizer"...Working containers of cleaners and sanitizers shall be labeled with common name of product inside...CDI by labeling bucket "sanitizer".
0.0
37.
3-302.12; Core - Some bottles of cooking oil, dressings, and a few dry foods were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
43.
3-304.12; Core - A few food dispensing utensils were stored in food with handles touching food or they had no handles...During pauses in food preparation or dispensing, food prep and dispensing utensils shall be stored on dry, clean surface OR in food with handles extending out of food OR in hot water at 135F or above...Store dispensing utensils as stated above. Only use dispensing utensils with extended handles.
0.0
44.
4-903.11(A), (B) and (D); Core - Some clean food containers/dishes were stored with food contact sides up. Several clean utensils were stored in same container as soiled utensils...Clean equipment and utensils shall be protected from contamination...Store clean equipment/utensils covered or inverted on clean surfaces and where they are not exposed to contamination from soiled utensils.
0.5
47.
4-501.11; Core - Several wire shelves in facility were rusty or peeling. At least one refrigerator door gasket was torn...Food service equipment shall be kept in good repair, and equipment components such as doors and seals shall be kept intact and tight...Replace damaged equipment above with similar approved equipment (meeting ANSI/NSF certification or equivalent).
0.5
47.
4-101.19; Core - Hard to clean and soiled/stained meshing was lining wire shelving...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove meshing from shelving. Consider using solid vinyl liners or plexiglass that is easy to clean and sanitize.
0.0
47.
4-502.11(A) and (C); Core - At least one food container was damaged/cracked...Food service equipment shall be kept in good repair...CDI by discarding container.
0.0
48.
4-302.14; Priority Foundation - No test strips were available to check concentration of quaternary ammonium sanitizer (QA) used...A test kit or other device shall be provided to accurately measure the concentration of sanitizing solutions used...Provide required test strips...Not corrected during inspection. Concentration shall be 200-400 ppm when QA concentrate used is properly mixed with water.
0.5
49.
4-601.11(B) and (C); Core - Observed some soiled wire and metal shelving and refrigerator door gaskets...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.
0.0
54.
5-501.111; Core - Brown trash dumpster was cracked/rusted through...Refuse and recycling receptacles shall be kept in good repair...Have property manager replace cracked dumpster with one that is intact and in good repair.
0.5
55.
6-501.11; Core - No cold water was available at spray rinse arm by dishwasher. Ice drain line from ice machine drained onto floor underneath--not into floor drain. Wall paint was peeling/damaged in corner by shelves with clean utensils and in women's bathroom (including by sink). Some ceiling panels throughout facility were water stained. Some holes were in bathroom walls...Physical facilities shall be kept in good repair...Provide cold running water at spray rinse area (ensure water does not run through spray rinse arm after water is completely turned off at knobs). After ensuring roof/ceiling leaks have been repaired, replace stained ceiling panels or clean the soiled tiles in kitchen. Ensure ice machine drain line drains properly into floor drain. Remove peeling wall paint and repaint where needed, and seal wall holes.
0.5
General Comments
TCS* foods: Time-temperature control for safety foods...Verification required for Item #48 above. By February 8, 2024, obtain sanitizer test strips for QA sanitizer used. Send photo of test strips obtained to Lucy.Schrum@wake.gov or text photo to Lucy Schrum at 919-868-2565...REMEMBER - After workers handle raw eggs or raw meat with gloved hands, gloves must be discarded and hands washed before putting on new gloves or handling clean utensils and equipment. Follow-Up: 02/08/2024
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/29/2023
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core - No person in charge with food protection manager certification was present during entire inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
16.
4-601.11 (A); Priority Foundation - Hand slicer and a few other utensils were soiled with food debris but being stored as clean ...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area.
0.0
33.
3-501.15; Priority Foundation - Cut lettuce was cooling in completely covered container and only cooled down 3 degrees in 44 minutes (see temperature chart)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water baths with constant stirring, rapid cooling equipment (freezer, ice paddles), adding ice as ingredient and/or loose covers or completely uncovering if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
37.
3-302.12; Core - Some bottles of cooking oil, sour cream, dressings, sauces, and a few dry foods were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
41.
3-304.14; Core - Several soiled and moist wiping cloths were on counter tops and cart in front...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above OR in soiled laundry area.
0.5
45.
4-502.13; Core - Used aluminum pans and zip lock bags with worn printing on them were on shelving...Single service disposable food/beverage items shall not be reused...CDI by discarding used bags and pans. NOTE: After using disposable aluminum pans and zip lock bags once, discard them or put in recycling. They cannot be washed and reused.
0.5
45.
4-903.11(A) and (C); Core - Some disposable food containers were stored with food contact sides up...Disposable food/beverage containers shall be protected from contamination...CDI by inverting food containers.
0.0
47.
4-501.11; Core - Several wire shelves in facility were rusty or peeling...Food service equipment shall be kept in good repair...Replace damaged equipment above with similar approved equipment (meeting ANSI/NSF certification or equivalent).
0.5
47.
4-101.19; Core - Hard to clean meshing was lining wire shelving...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove meshing from shelving. Consider using solid vinyl liners or plexiglass that is easy to clean and sanitize.
0.0
47.
4-502.11(A) and (C); Core - Several pairs of dispensing tongs, a few other utensils and food containers were burned, cracked or damaged (hard to clean)...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
47.
4-102.11; Core - Some take-out plastic bags were used for storing unwrapped food (these bags are not approved for direct food contact)...Materials used to make single-service and single-use articles shall be clean...Discontinue using take-out bags for storing unwrapped foods.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire and metal shelving, equipment and knife holder exteriors. Some old protective plastic pieces were on exteriors of equipment...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above. Remove tape/plastic from equipment exteriors.
0.5
54.
5-501.111; Core - Brown trash dumpster did was cracked/rusted through...Refuse and recycling receptacles shall be kept in good repair...Have property manager replace cracked dumpster with one that is intact and in good repair.
0.0
55.
6-501.11; Core - Some ice was dripping from walk-in freezer evaporator and onto food packages below. No cold water was available at spray rinse arm by dishwasher. Some ceiling panels throughout facility were water stained...Physical facilities shall be kept in good repair...Repair freezer condensation leaks. Provide cold running water at spray rinse area (ensure water does not run through spray rinse arm after water is completely turned off at knobs). After ensuring roof/ceiling leaks have been repaired, replace stained ceiling panels.
0.5
55.
6-501.12; Core - Several kitchen ceiling panels and light shields were soiled or yellowed and a few ceiling vent grates were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
55.
6-201.11; Core - Cardboard (not easily cleanable) was on floor in walk-in freezer...Floor coverings shall be made of materials that are smooth and easily cleanable...Remove cardboard from freezer floor. Use non-slip, nonabsorbent matts instead.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...REMEMBER - After workers handle raw eggs or raw meat with gloved hands, gloves must be discarded and hands washed before putting on new gloves or handling clean utensils and equipment. Also, after handling soiled utensils at dishwasher area, hands must be washed before handling clean utensils/dishes.
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 05/17/2023
Score: 94
#
Comments
Points
10.
5-202.12; Core - Hot water did not exceed 73F at both bathroom sinks...Hot water of at least 100F shall be provided at handsinks...Increase hot water temperature to 100F at handsinks.
1.0
10.
6-301.12; Priority Foundation - No paper towels available at one kitchen handsink...Paper towels or other approved hand drying device shall be provided at each handsink...CDI by providing paper towels.
0.0
16.
4-703.11; Priority - After being washed and rinsed at 3-compartment sink, worker did not place several utensils into sanitizer solution and then air dried...After being washed and rinsed, equipment/utensil food contact surfaces shall be immersed in quaternary ammonium sanitizer for at least 60 seconds (according to sanitizer instruction label)...CDI by placing utensils in sanitizer as required.
1.5
23.
3-501.17; Priority Foundation - Open cartons of milk and cream and pre-portioned bags of cream had no dates...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
0.0
28.
7-102.11; Priority Foundation - Spray bottle of quaternary ammonium sanitizer used in front area was not labeled...Working containers of chemicals and sanitizers shall be labeled with common name of products inside...CDI by labeling bottle.
1.0
28.
7-204.11; Priority - Front area quaternary ammonium sanitizer was greater than 400 ppm (test strip turned blue)...Chemical sanitizers applied to food-contact surfaces shall meet requirements specified in 40 CFR 180.940 and not exceed proper concentration...CDI by adjusting QA sanitizer to proper concentration.
0.0
38.
6-202.15; Core - Side outside entrance door was not self-closing...Food establishment outer openings shall be protected from entry of insects and rodents by solid, self-closing and tight-fitting doors...Provide self-closing device on side door.
0.0
42.
3-302.15; Core - Observed exterior sticker on cut avocado...Raw fruits and vegetables shall be thoroughly washed in water before being cut...Remove stickers from avocado exteriors before washing them--and before cutting.
0.0
44.
4-903.11(A), (B) and (D); Core - Several large clean pots and food containers were stored with unprotected food contact surfaces. Some clean food containers were stacked while wet. Several clean mugs were stored on soiled/water stained paper...Clean equipment and utensils shall be protected from contamination...Store clean equipment/utensils covered or inverted on clean, nonabsorbent surfaces (not paper or cloth). Separate wet containers so they completely air dry before stacking.
0.5
45.
4-502.13; Core - Many soiled disposable aluminum cake/pie tins were at dishwashing area to be washed...Single service and single use articles such as disposable aluminum pans shall not be reused...After using disposable aluminum pans, discard them or put in recycling. They cannot be reused.
0.5
45.
4-903.11(A) and (C); Core - Some clean disposable aluminum pans were stored with food contact sides up...Disposable food/beverage containers shall be protected from contamination...Store aluminum pans covered or inverted on clean surfaces.
0.0
47.
4-501.11; Core - Several wire shelves in facility were rusty or peeling. One food prep table had missing/damaged wheel. Top lid and handle on rice cooker was damaged...Food service equipment shall be kept in good repair...Replace damaged equipment above with similar approved equipment (meeting ANSI/NSF certification or equivalent).
0.5
47.
4-101.19; Core - Damaged/torn aluminum foil and hard to clean meshing was lining one shelf below table and wire shelving...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove foil and meshing from shelving. Consider using solid vinyl liners or plexiglass that is easy to clean and sanitize.
0.0
47.
4-501.12; Core - Long cutting board at steam table had many dark cuts/stains...Cutting boards with scratches/scoring shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace cutting board.
0.0
47.
4-502.11(A) and (C); Core - A few food containers, lids were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
48.
4-501.19; Priority Foundation - While worker was actively washing utensils/equipment, wash solution in wash sink of 3-comp sink was 101F (using Dawn dishwashing liquid)...Temperature of wash solution during manual warewashing shall be at least 110F unless temperature is specified on detergent manufacturer's label instructions...CDI by adding more hot water to wash solution.
0.0
48.
4-501.14; Core - Interiors of sanitizing sink of 3-comp were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase 3-comp sink cleaning frequency.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire and metal shelving (including undersides), lid tops on large dry food storage bins, knife holder. Some old tape/residues and protective were on exteriors of clean food containers and microwave oven...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/utensils above. Remove tape/plastic from equipment/utensil exteriors.
0.5
55.
6-501.11; Core - Significant ice was dripping from walk-in freezer evaporator and onto food packages below, and freezer door frame was damaged. No cold water was available at spray rinse arm by dishwasher Several ceiling panels throughout facility were water stained...Physical facilities shall be kept in good repair...Repair freezer condensation leaks and door frame. Provide cold running water at spray rinse area (ensure water does not run through spray rinse arm after water is completely turned off at knobs). After ensuring roof/ceiling leaks have been repaired, replace stained ceiling panels.
0.5
General Comments
TCS* foods: Time-temperature control for safety foods
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/13/2023
Score: 97.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Tamales in a pan inside of the steam well measured around 131F. PIC said these are reheated and held for lunch but are then discarded if not sold. Tamales were reheated 45 minutes prior. Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Tamales were timed to be discarded after lunch (at most 3 hours).
1.5
22.
3-501.16 (A)(2) and (B); Priority; The reach-in cooler in the kitchen had food inside that measured from 47-51F. The owner said that the unit tripped in the morning and had recently been turned back on...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below...CDI: Cooked food above 45F discarded. Raw food in the unit was relocated to the walk-in. Unit measured an ambient temp of 37F later in the inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Several cleaned utensils were found on the drying rack stacked together while still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
0.5
45.
4-502.13; Core; Aluminum pans are being reused to bake desserts and some of them are in poor condition. Single-service/use articles may not be reused. CDI: Damaged pans discarded.
0.5
47.
4-501.11; Core; The lower shelf of the prep table on the line is rusted and holding cooking ingredients. Some of the shelves in the walk-in cooler are beginning to rust. A cracked container was stored on the clean dish shelf. Equipment and components shall be maintained intact and in good repair/condition. Repair/replace any damaged equipment.
0.0
49.
4-601.11(B) and (C); Core; Shelves in the walk-in cooler and at the end of the hot line have a light buildup of food/grease debris/residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.0
General Comments
*Backflow prevention for the mop sink isn't visible. Suggested that vacuum breakers be installed on each nozzle. **New server Home reach-in cooler added. Says for household use but is maintaining temps of 38-40F; Only used to hold portioned ranch, salsa, and bottled beverages.
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 12/01/2022
Score: 97
#
Comments
Points
20.
3-501.14; Priority; A large bus tub of cooked beans that measured between 44-68F was found on a cart in the walk-in cooler and the PIC said they were cooled from the prior afternoon. Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. CDI: Food was discarded.
1.5
21.
3-501.16(A)(1) ; Priority; Tamales in a pan inside of the steam well measured around 131F. PIC said these are reheated and held for lunch but are then discarded if not sold. Tamales were reheated an hour prior. Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Tamales were timed to be discarded after lunch (at most 3 hours).
0.0
33.
3-501.15; Priority Foundation; A large bus tub full of beans that were said to have been cooked and cooled from the previous afternoon but measured up to 68F was found in the walk-in cooler. Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, or using ice as an ingredient and the containers should be loosely covered. CDI: Product was discarded. Other cooling methods were fine. Owner said that a new employee needed to be educated.
0.5
44.
4-903.11(A), (B) and (D); Core; Several cleaned utensils were found on the drying rack stacked together while still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
0.5
55.
6-501.11; Core; The flooring near the 3 comp sink, expo station, and in front of the freezer is pitted/damaged and not smooth. Physical facilities shall be maintained in good repair. Repair the floor to make it smooth and remove any jagged gaps.
0.5
General Comments
*Backflow prevention for the mop sink isn't visible. Suggested that vacuum breakers be installed on each nozzle. **New server Home reach-in cooler added. Says for household use but is maintaining temps of 38-40F; Only used to hold portioned ranch and salsa.
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/12/2022
Score: 96
#
Comments
Points
20.
3-501.14; Priority; Three large stock pots of beans and tomato sauce, that measured from 47F to 51F, were found on a cart in the walk-in cooler and the PIC said they were cooled from the night before. Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. CDI: Food was discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Salsa recently placed in a pan on ice at the server's station measured between 41-60. Foods in the flip-top cooler measured between 42-45F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Salsa was placed back inside of the walk-in to cool and ice will be placed on top of the salsa cups to cool the top layer. A pan was placed in the open spot of the flip-top cooler and the lid was closed. Foods cooled to 41F.
1.5
33.
3-501.15; Priority Foundation; Three large stock pots of beans and tomato sauce were found on a cart in the walk-in cooler and the PIC said they were cooled from the night before. Recently cut tomatoes were cooling in the flip-top cold table. Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, or using ice as an ingredient and the containers should be loosely covered. CDI: Education to employees provided.
0.0
44.
4-903.11(A), (B) and (D); Core; Several pans were found stacked together while still wet on the clean dish rack. This rack also has a slight buildup of residue. Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry. Wipe down these shelves and allow dishes to air dry before stacking them.
0.0
47.
4-502.11(A) and (C); Core; Chipped rubber spatulas and cracked plastic pans were found stored with clean utensils. Utensils shall be maintained in good repair or discarded.
0.0
49.
4-601.11(B) and (C); Core; The Shelves in the walk-in cooler are collecting food residue. The green rack at the end of the hot line is soiled with grease/dust buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
0.5
55.
6-501.11; Core; The flooring near the 3 comp sink and the expo station is pitted and not smooth. Physical facilities shall be maintained in good repair.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 04/26/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Salsa in a pan on ice at the server's station measured between 40-54. Foods in the flip-top cooler measured between 42-45F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Ice wsa placed on top of the salsa cups to cool the top layer. PIC said the flip-top cooler was open for lunch. cooler lid was closed and foods cooled to 41F.
1.5
49.
4-601.11(B) and (C); Core; The shelf underneath the steam table is soiled with light residue buildup. The green rack holding various items at the end of the line has a slight buildup of grease and dust. The gaskets of the flip-top cooler are collecting food debris.
0.0
55.
6-501.11; Core; The flooring near the 3 comp sink is pitted and not smooth. Physical facilities shall be maintained in good repair.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 12/22/2021
Score: 99
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. No points taken and facility has been sent the template provided by the State.
0.0
37.
3-302.12; Core; One container of what appeared to be a sort of flour or masa harina was not labeled. Containers of foods that are not immediately recognizable shall labeled with the common name of the food. CDI: Container was labeled.
0.0
47.
4-202.11; Priority Foundation; A couple of plastic pans in the back and spatulas/utensils on the hot line are cracked, chipped, or have melted handles. Multiuse food-contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI: Objects were discarded.
0.5
48.
4-302.13; Priority Foundation; Facility has no dishwasher temp testing device available. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. No points taken due to the update of the food code as advised by the State. VR: EHS will confirm by 2021.12.30 to confirm that the facility has obtained an appropriate device.
0.0
49.
4-601.11(B) and (C); Core; Various surfaces have a slight layer of residue buildup, such as: the shelving at the end of the line, the shelving holding equipment in the back, and the speed rack near the back door.
0.5
55.
6-501.11; Core; The flooring near the 3 comp sink is pitted and not smooth. Physical facilities shall be maintained in good repair.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources Report e-mailed to PIC. No PIC signature captured but report discussed. Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155 Follow-Up: 12/30/2021
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 04/30/2020
Score: 96
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 12/16/2019
Score: 93
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* Follow-Up: 12/23/2019
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/20/2019
Score: 95
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Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* Follow-Up: 08/23/2019
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 11/08/2018
Score: 98
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Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Michael Robinson (919)239-3334
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 04/04/2018
Score: 98
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Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 12/28/2017
Score: 96
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Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. Follow-Up: 01/05/2018
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 04/24/2017
Score: 93.5
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Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. Follow-Up: 05/04/2017
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 09/28/2015
Score: 96.5
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Comments
Points
General Comments
Splash guards had been installed where needed since last inspection and floor had been repaired. Significant improvements have been made since last inspection. Thank you!
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 04/17/2012
Score: 96.5 + Education Credit: 2 = 98.5
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Comments
Points
9.
Shellstock tag was not saved for clams. [Shellstock tags must be saved for at least 90 days after the shellfish is served.] CDI-Handout from NC Shellfish Sanitation Section given to manager, explaining shellfish purchase and sell requirements.
1.0
10.
In-use floor mounted mixer was in splash zone of the handwash sink. Either move the mixer away from the hand wash sink, or as discussed today, add a splahguard to the edge of the sink.
1.5
19.
Chlorine sanitizer was not labeled [All toxic products must be labeled.]
0.0
25.
Air temperature thermometer in walk-in refrigerator was broken. [Replace the thermometer.]
0.0
26.
Bulk bags of dry foods were stored with open tops . [Once original package of dry food is opened, store remaining food in tightly covered, labeled, approved container.]
0.5
39.
White vinyl coated shelving, in drink prep area, is not approved for use in kitchen. [When this shelving is replaced, it must be with NSF or equivalent shelving.].
0.0
40.
Mold was on caulk seal of utensil wash sink.
0.0
45.
Areas of kitchen floor were missing paint, and had exposed concrete surfaces that were trapping dirt/oils.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Follow-Up: 04/27/2012 To verify addition of splashguard to handwash sink, or relocation of mixer.
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 10/06/2011
Score: 96 + Education Credit: 2 = 98
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Comments
Points
17.
Restaurant-made salsa was stored without temperature control and was at 66F [This food must be stored at 45F or colder.]. CDI-Salsa placed in ice bath.
2.0
33.
Bowl was used as scoop for dry foods and then left in the dry food container. Small bowl was used as scoop and then stored in shredded cheese container. [Use scoops/utensils with handles to dispense foods. If scoop is stored in the food, the handle may not touch the food.]
0.5
34.
Clean cutting boards are stored on faucets of prep sinks [Store clean cutting boards away from splash zone of sinks.]
0.5
36.
ICe scoop is broken. There is risk of the damaged plastic breaking loose and contaminating the ice. [Replace the scoop.]
0.5
39.
White vinyl coated shelving, in drink prep area, is not approved for use in kithcen. [When this shelving is replaced, it must be with NSF or equivalent shelving.].
0.0
40.
Debris build-up is on wire shelves, directly above shelf salsa is stored on.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
The floor mixer is too close to handwash sink. The mixer was not being used today, so a food protection violation did not occur. Either move the mixer further away from handwash sink, or install a splash-guard on right side of handwash sink basin.
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 04/12/2011
Score: 94.5 + Education Credit: 2 = 96.5
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Comments
Points
14.
105F Beef stomach and 72F rice were cooling on speed racks at ambient temperature in kitchen. These foods would not cool within approved time parameters with this method. [Foods must cool from 135F to 70F within 2 hours, and from 70F to 45F within additional 4 hours.]. CDI-Moved to refrigerator.
2.0
17.
60F papusa mix was stored on kitchen shelf without temperature control. [This food must be stored at 45f or colder.]. CDI-Moved to refrigerator.
2.0
23.
Beef stomach and rice were being cooled at ambient kitchen temperature, and had dropped below 135F. [These foods can be cooled at room temperature until they reach 135F, then they must go into refrigerator or freezer, or be subjected to other approved cooling method.]
1.0
33.
Bowl was used as scoop for dry foods and then left in the dry food container. (Scoops with handles must be used to dispense dry foods. If scoop is stored in the dry food, the handle may not touch the food.)
0.5
34.
Clean utensils stored on wire shelves are too close to prep sink. [To avoid contamination of these stored utensils, either move shelving at least 18 inches from prep sink, or add a splashguard between sink and shelving. splashguard must be non-absorbent and easily cleanable material, such as stainless steel or plexiglass.]. Clean cutting boards are stored on faucets of prep sinks [Store clean cutting boards away from splash zone of sinks.]
0.0
36.
ICe scoop is broken. [Replace the scoop.]
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 11/03/2010
Score: 94 + Education Credit: 2 = 96
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Comments
Points
10.
Raw ground beef was stored on wire shelves above raw seafood, in walk-in freezer. Raw chicken was stored on wire shelves above beef steak, in walk-in refrigerator. (Shelving order of foods must correspond to required final cook temperature. Food shelving order handout given to and explained to manager.). CDI- Shelving order of foods rearranged
1.5
17.
Mashed potatoes and meat/cheese pupusa mix were stored on prep table at 65F (Potentially hazardous foods must be stored at 45F or lower. If pupusa mix must be warm for preparation of pupusas, microwave could be used to soften the product for preparation/spreading ). CDI- discarded
2.0
23.
Sealed bags of rice were stacked deeply into plastic pan for cooling in walk-in refrigerator. Cooling process was slowed by this method. (When cooling foods in a refrigerator, the portions must be shallow, to speed cooling process.)
1.0
26.
3 bags of flour and a bag on pancake mix were stored with open tops. (Once the original dry food package is opened, the remainder of the food must be stored in tightly covered container, with label to denote contents. ).
0.5
33.
Bowls were used as scoops for dry foods and then left in the dry food containers. (Scoops with handles must be used to dispense dry foods. If scoop is stored in the dry food, the handle may not touch the food.)
0.5
34.
Plastic dish racks are stored on floor of utensil wash room (Store these racks above the floor).
0.0
39.
The 5 gallon buckets being used for food storage are not approved for this purpose due to rims that are difficult to clean (Replace these buckets with food containers that have rounded smooth surfaces, are made of a food contact safe material, and are designed to be easily cleaned.).
0.0
46.
Light intensity is too low above pre-wash section of dishmachine drainboard, due to non-working overhead light fixture (Must have at least 50fc of light intensity above pre-wash utensil basin). Light shield is missing from overhead fixture in utensil storage/prep room (Replace missing shield).
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/17/2010
Score: 95.5 + Education Credit: 2 = 97.5
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Comments
Points
10.
Chips were stored in trash bag. Dry foods were stored in a take out bag. Food must be stored in food grade bags only. The violation was corrected.
1.5
26.
Relabel the dry food storage containers.
0.5
33.
Keep the handles out of the dry food products.
0.5
36.
Resurface the cutting boards to remove the cuts and dents in the cutting boards. Replace all the cracked and chipped dishes. All food service equipment must be smooth and easy to clean.
0.5
40.
Clean the wire rack shelves. Clean all the storage shelves. Re caulk the sink in the ladies restroom. Clean the outside of the food storage containers.
0.5
45.
Clean the floors and walls near the sinks and food prep areas.
0.5
46.
Provide more light in the walk-in freezer. There must be at least 10 ft candles of light 30 inches above the ground. Replace the blown light bulb under the hood.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 04/15/2010
Score: 95 + Education Credit: 2 = 97
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Comments
Points
10.
In the walk-in cooler raw chicken was stored above raw pork. In the same walk-in cooler raw fish was stored above raw beef. Food must be stored according to the final cook temperature at all times. The violation was corrected.
1.5
11.
There was a very small amount of pink algae in the ice machine. The algae was removed. The violation was corrected.
0.0
23.
In the cold hold unit soup was being cooled in four inch deep pans. Foods can be cooled by placing the food into small portions. The pans should be two inches thick or less. An ice bath can be used. Ice can be used as a food ingredient. Ice wands and other heat transfer equipment can be used.
1.0
33.
There were two knives that were stored between the cold hold unit and hot well. Dishes that are being used must be stored on a clean surface.
0.5
36.
Replace the two cracked wooden bowels. All food service equipment must be smooth and easy to clean.
0.0
40.
Clean the fan grates in the walk-in cooler. Clean the wire rack shelves.
0.5
43.
Provide paper towel and soap at all hand sinks. One sink had no hand soap and one had no paper towels.
1.0
45.
Clean the floors and walls near all the sinks and food prep areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 01/27/2010
Score: 97 + Education Credit: 2 = 99
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Comments
Points
24.
Chicken was left seating in a pan of water. Food must be thawed under running water not to exceed 70 degrees F. In the cold hold units. In the microwave oven as a overall part of the cooking process.
0.5
26.
Label all the dry foods in the kitchen area. Place all dry foods in a sealed container.
0.5
34.
Cross stack the pans to allow the air drying process to take place.
0.5
35.
Single service items are to be used once and thrown away.
0.5
36.
Repair the small leak at the three compartment sink.
0.0
40.
Clean the wire rack shelves.
0.5
45.
Clean the floor and walls near all the sinks and food prep area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 10/27/2009
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
17.
There was three containers of salsa that were being held at 55 degrees F. There were eggs that were reading 60 degrees F. These foods must be held cold at 45 degrees F or below. The food was brought down to 45 degrees F. The violation was corrected.
2.0
24.
Two packages of beef were left in seating water in a sink. Food must be thawed under running water not to exceed 70 degrees F. Food can be thawed in the walk in cooler. Food can be thawed during the process of cooking.
0.5
35.
There were three forks that were not stored with the food contact portion facing down. Store all single service items with the food contact portion facing down.
0.0
38.
Provide a test kit with a color chart. There was no test strips on hand at the time of the inspection. Test strips are needed to to test the strength of the sanitizer.
0.5
40.
Clean the shelves in the walk in cooler to remove the debris that was on the shelves.
0.5
45.
Clean the floor in the kitchen area. The floor was cleaned.
0.0
47.
There was an empty bucket on the floor in the walk in cooler. Keep all storage at least 12 inches above the ground. The bucket was moved.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 07/16/2009
Score: 97.5
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Comments
Points
11.
The final temperature of the hot water dish machine was not reaching 180 degrees F.The final temperature of the dish machine was only reaching 150 degrees F. The dish machine can not be used to sanitize the dishes. The dishes must be washed and sanitized at the three compartment. The repair tech was called out to fix the machine.
1.5
25.
Provide thermometer units in all cooling units. There were two units that were missing thermometer.
0.5
40.
Clean the shelves in the walk in cooler. Recaulk the hand sinks in the restrooms.
0.5
45.
Clean the floors and the walls near all the sinks and the food prep area.
0.0
46.
Clean he vents to remove the dust. The cents were being cleaned (CDI).
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
All sliced Tomoates and products that contain sliced tomatoes must be held cold at 45 degrees F or above.
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 11/06/2008
Score: 95
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Comments
Points
10.
In the walk in cooler raw eggs were stored above sour cream and other ready to eat foods. In the walk in cooler beef and chicken were stored side by side with no barrier between the two products. A pan of cabbage was left seating on top of a trash can. Food must be stored according to the final cook temperature of the food product. Food must be prepared in a manner to prevent contamination and adulteration.
1.5
17.
Eggs were being held cold at 76f. This food must be held cold at 45f or below at all times. The eggs were brought down to 45f
2.0
25.
Provide a metal stem thermometer that reads 0f to 220f so that food temperatures can be taken. There was no metal stem thermometer on hand at the time of the inspection.
0.5
43.
Provide hand soap at all the hand sinks.
1.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Clean the vents in the kitchen. Clean all the storage shelves. Repair the leak at the three compartment sink. There were 3 flies noted in the kitchen. Repair the hole in the wall in the men''s restroom.
Location: 1604-101 N Market DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/06/2008
Score: 94
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Comments
Points
3.
COOL BEANS QUICKLY BY STORING IN SHALLOW PANS OR IN ICE BATH AND FREQUENT STIRRING (COS) THAW FROZEN BEEF UNDER COOL RUNNING WATER OR IN THE REFRIGERATOR. (COS)
2.5
14.
REMOVE NON-APPROVED BLENDER OR PROVIDE DOCUMENTATION THAT THIS UNIT IS NSF OR EQUAL. REMOVE WOODEN BOARDS. REMOVE BOARD UNDER BLENDER. REMOVE WOODEN TABLE IN KITCHEN AND REPLACE WITH NSF TABLE.
1.0
31.
DO NOT STORE STAINLESS STEEL CLEANER AND OTHER CHEMICALS ABOVE FOOD PREPARATION AREAS.
2.5
General Comments
AIR DRY PANS BEFORE STACKING.
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